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    You are in: Home / Cookbooks / pork
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    This is one of my husband's favourite meals. What can I say about the glaze...You'll see. I hope you like this as much as our family does. For extra flavour double the glaze and marinate overnight.

    Recipe #88019

    This is a very simple little recipe and it is revised from one of my favorite cookbooks More-With-Less Cookbook. I quite often double the ingredients, but not the sauce. I hope you will like it.

    Recipe #203634

    Tender, falling apart, easy and just perfect. Nothing hard, nothing complicated and they are just good every time. Serve these with traditional BBQ food to me, mac and cheese, coleslaw, beans, corn on the cob etc. Anything you want. Bake unattended basically for 2+ hours and then a quick grill and they are done. How easy can you get. The overnight marinade gives them a great flavor.

    Recipe #390416

    This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

    Recipe #38748

    Fancy name for pork loin roast with potatoes and onions. This dish has been around forever and it's always a winner. If you can catch a pork loin on sale, then is the time to buy and freeze for special company dinners. This one is sure to wow them!

    Recipe #145167

    5 Reviews |  By MarlaM

    I posted this recipe before I tried it, because it looked so good. I finally made this tonight and it is a huge hit with my family. Really great flavor and super easy to throw together. From 2001 Taste of Home Annual Cookbook.

    Recipe #221050

    Louisiana meets London. Enjoy!

    Recipe #440740

    This is an easy, forget about it crockpot recipe.

    Recipe #286893

    69 Reviews |  By Dug

    A simple, no hassle, no mess and delicious method for "falling off the bone" pork ribs.

    Recipe #105102

    My mother's version of a family tradition. My grandmother also made this, but did not add the potato. This crust is also less like a regular pie crust and stands up better to the contents of the pie. The spices in the recipe are subject to personal taste. I tend to prefer more clove. Serve with brown gravy and peas.

    Recipe #417447

    This is a simple recipe I have adapted from Company's Coming.It is simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night.

    Recipe #27210

    This is the ultimate Italian pork roast. Covering it the first 2 hours of baking is the secret. The recipe comes from Bon Appetit.

    Recipe #50284

    A recipe I took from a recipe book of different countries and this one is from Canada. My mother did it a few times and it's delicious.

    Recipe #242436

    A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers - but these are so easy to make, that I often make my own. You can also use turkey or veal escalopes - the sauce remains the same. Serve these little parcels with seasonal vegetables, gratin potatoes or rice and pasta.

    Recipe #288321

    My entry into the 2009 Canadian Living Magazine Cook of the Year Contest. The recipe did not make the cut, but it is tasty and certainly worthy of sharing. You will note the absence of salt and/or pepper. I am thinking there is sufficient sodium and seasonings in the Teriyaki sauce and Dijon Mustard to justify eliminating additional seasoning from the recipe.... Salt/Sodium should never overpower other ingredients. If additional salt is requested, by all means, do provide it, but suggest that they taste first, and salt second. Pork Tenderloin can be purchased from your local supermarket in packages of two tenderloins, weighing approximately one kilo. This is usually sufficient for a dinner serving 4. This recipe was originally developed to serve 8; you will therefore require two packages of pork tenderloin - 2 loins per package..... As they say in Ontario "PUT PORK ON YOUR FORK".

    Recipe #380611

    Gives the ham a nice shiny glaze and a little sweetness that brings out the taste of the ham.

    Recipe #109741

    I did a recipe search for the lowly pork chop sandwich without success. I even did an Internet and a Google search without much information either. I was forced to come up one from memory and from odd bits of information I was able to glean from the countless web sites I poured over.

    Recipe #48791

    This is an incredibly easy Crock-Pot recipe that's loaded with flavor. Super tender and moist. Perfect for those days you don't want to mess with dinner.

    Recipe #317152

    4 Reviews |  By crotutu

    This recipe comes from my Nona. It is super easy, flavorful, and cheap... I love it because it makes my house smell just like my Nona's house and it is fool-proof! The slow cooking makes the pork chops just fall apart with a fork.

    Recipe #351695

    If you can get your pork tenderloin on special...I find this cut of meat tender,juicy and economical.Theres no waste at fat or bone. this was adapted from All-Recipes

    Recipe #288870

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